Vegan Japanese Cucumber Seaweed Salad
Delight your taste buds with this Vegan Japanese Cucumber Seaweed Salad, a refreshing and nutrient-packed dish that's perfect as an appetizer or side. This recipe balances flavors and textures beautifully, featuring tender rehydrated wakame seaweed, crisp slices of English cucumber, and a tangy-sweet dressing made with rice vinegar, soy sauce, sesame oil, and agave nectar. Garnished with toasted sesame seeds and fresh scallions, every bite bursts with authentic Japanese-inspired flavors. Ready in just 20 minutes and served chilled, this healthy and plant-based salad is a must-try for lovers of vibrant vegan cuisine. Perfect for warm weather or a light addition to any meal!
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Recipe Information
Ingredients
- 1 cup dried wakame seaweed
- 2 large English cucumber
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon agave nectar
- 2 tablespoons sesame seeds
- 2 stalks scallions
- 0.5 teaspoon salt
Instructions
Start by placing the dried wakame seaweed into a bowl with cold water and let it soak for about 10 minutes, or until it rehydrates and becomes tender. Once done, drain and gently squeeze out excess water.
While the seaweed is soaking, prepare the cucumbers by washing them thoroughly. Using a mandolin or a sharp knife, slice the cucumbers into thin rounds. Sprinkle them with salt and let them sit for about 5-10 minutes to extract excess moisture. Afterward, gently rinse the cucumbers and pat them dry with a paper towel.
In a large mixing bowl, combine the rice vinegar, soy sauce, sesame oil, and agave nectar. Whisk the dressing until well combined.
Add the rehydrated seaweed and sliced cucumbers to the bowl with the dressing. Mix everything together until the cucumbers and seaweed are well coated.
Thinly slice the scallions and add them to the salad along with the sesame seeds. Toss the salad gently to combine all the ingredients evenly.
Let the salad marinate in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve the Vegan Japanese Cucumber Seaweed Salad chilled as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 27.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
